Why is this a seduction meal to me? After 40-plus years on this god-forsaken planet, I finally realized that the most important thing to a woman is to make her feel not just special, but that she is the most important thing to you. If all comes down to the little thoughts and considerations. So, when I found out that my girl was a vegetarian and one of my favorite meals included a mix of rice, beans, and meat (turkey)….I just tweaked the recipe to accommodate HER needs. I am a simple man-beast and will eat everything, so this “flexibility” allowed me to give her something that is important to her–a delicious vegetarian meal cooked with love.
Middle Eastern Rice with Black Beans and Chickpeas
Allrecipes.com
1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste
1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Eggplant with Shrimp and Mushroom Stuffing
Allrecipes.com
Rick added shrimp to the original recipe
1 small eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup butter, cubed
3/4 cup soft bread crumbs
1/2 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Dash pepper
1/2 cup shredded Swiss cheese
1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
2. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and 3. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Serve this with your favorite white wine and a little candle light.
